Soft chocolate cake is perfect to accompany children’s snack time with a simple yet irresistible taste.
This recipe is designed to yield a soft and delicate dessert, ideal at any time of day.
Its texture remains moist and pleasant for several days without losing aroma.
Cocoa and chocolate come together to deliver an intense, enveloping flavor.
Every bite is rich but balanced, without feeling too heavy. It’s a cake that wins over adults and children alike thanks to its simplicity.
Perfect to enjoy on its own or accompanied by a glass of milk. The preparation is easy and suitable even for those with little kitchen experience.
Pay particular attention to baking to achieve the best result. In fact, do not overbake to avoid drying the cake out.
Proper baking will guarantee a soft and slightly moist interior. A genuine and indulgent cake, ideal to make any snack special.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 359.94 (Kcal)
- Carbohydrates 38.16 (g) of which sugars 18.06 (g)
- Proteins 7.30 (g)
- Fat 21.42 (g) of which saturated 13.17 (g)of which unsaturated 7.92 (g)
- Fibers 3.23 (g)
- Sodium 83.06 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup 00 flour (Italian all-purpose flour)
- 9 tbsp + 1 tsp cornstarch
- 4 oz dark chocolate
- 6 tbsp unsweetened cocoa powder
- 5 eggs (medium or 6 small)
- 2/3 cup butter
- 3/4 cup granulated sugar
- 3 tbsp milk
- 3 tsp baking powder
- 3 tbsp + 1 tsp milk
- 1 pinch salt
- as needed powdered sugar (for decorating)
Tools
- 1 Small saucepan
- Bowls
- Electric whisks
- 1 Sieve
- 1 Spatula silicone
- 1 Pan 9 in diameter
Steps
To prepare the soft chocolate cake, start by buttering a 9 in diameter cake pan.
In a small saucepan, melt the butter over very low heat. Then set aside to cool slightly.
Melt the chocolate in a bain-marie with 3 tbsp of milk.
Separate the yolks from the whites and beat the whites until stiff using electric whisks.
Meanwhile, preheat the oven to 356°F.
In another bowl, using the electric whisks, work the melted butter with the sugar. When homogeneous, add the yolks, continuing to mix.
Next add the melted chocolate and mix.
Then add the cornstarch, flour, baking powder and cocoa, all sifted.
Fold the beaten egg whites back into the bowl and combine everything with a silicone spatula. To obtain the right mousse-like consistency, it can be useful to add 3 tbsp + 1 tsp of milk to the mixture.
Finally, incorporate a pinch of salt.
Pour into the pan and level, gently encouraging any incorporated air bubbles to escape.
Bake on the lower-middle rack, conventional oven, preheated to 356°F, for about 30 minutes.
Perform the toothpick test before removing from the oven.
Do not excessively prolong baking time to avoid making the cake dry.
The soft chocolate cake is ready. Decorate as desired with powdered sugar.
Storage
Store for about 3 days at room temperature, under a glass dome or in an airtight cake container.
